Raspberry Jam Cakes


Ingredients:
  • 185 g unsalted butter, softened
  • 1 cup caster sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, separated
  • 1/2 teaspoon baking powder
  • 2 cups plain flour
  • 5 tablespoons Tasmanian Gourmet Sauce's Raspberry Jam
  • Icing sugar, to dust
Method:
  • Preheat the oven to 180C (165C fan-forced)
  • Grease a 12-hole (80m1) muffin pan
  • Beat the butter and caster sugar in an electric mixer until pale
  • Add the vanilla extract, then add egg yolks one at a time, beating well after each addition
  • Add the baking powder and a pinch of salt, then add the flour and milk alternately, beating until well combined after each addition
  • Whisk the eggwhites in another bowl until soft peaks form
  • Fold the egg whites into the batter using a metal spoon
  • Place 2 tablespoons of batter in each muffin hole
  • Using 2 fingers, make an indentation in batter and fill with a tablespoon of Raspberry Jam
  • Bake for 20-25 minutes until light golden and a skewer inserted into the centre comes out clean
  • Leave to cool in pan for 5 minutes, then turn out onto a wire rack to cool completely
  • Dust with icing sugar to serve